Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing

• 6 anchovy fillets
• 2 cloves garlic
• Grated zest of 1/2 lemon
• 1 cup packed fresh mint leaves
• 1/2 cup plus 1 tablespoon olive oil
• 1/4 cup lemon juice (from about 1 lemon)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 pound large shrimp, shelled
• 2 small heads Boston lettuce (about 1/2 pound in all), torn into bite-size pieces (about 2 1/2 quarts)

1. In a blender, combine the anchovies, garlic, and lemon zest.
2. Pulse to chop.
3. Add the mint, oil, lemon juice, salt, and pepper and blend until smooth.
4. In a large pot of boiling, salted water, cook the shrimp until they just turn pink, 2 to 3 minutes.
5. Drain the shrimp and transfer them to a medium glass or stainless-steel bowl.
6. Toss the shrimp with half the dressing.
7. Put the lettuce in a large glass or stainless-steel bowl and toss with the remaining dressing.
8. Put the greens on plates; top with the shrimp.

anchovy, garlic, lemon, mint, olive oil, lemon juice, salt, freshground black pepper, shrimp, boston lettuce

Taken from www.foodandwine.com/recipes/shrimp-and-boston-lettuce-salad-garlic-anchovy-and-mint-dressing (may not work)